1 or 2 fennel bulbs, about 1 lb
4 large cloves garlic, sliced
3 tbsp extra virgin olive oil
2 tbsp reduced sodium chicken broth or white wine
kosher salt and freshly ground pepper, to taste
2 tbsp fresh marjoram, chopped, plus sprigs for garnish

Preheat oven to 375F.

Trim off the stems from the fennel bulb and reserve a few fronds for garnish. Trim away any bruised or tough outer layers. Cut the fennel bulb lengthwise into wedges 1 inch wide, then cut out the hard core portions. Combine the fennel and garlic on a rimmed baking sheet, drizzle with olive oil and broth, and season generously with salt and pepper. Toss to coat evenly. Spread the fennel wedges out in a single layer.

Roast the fennel, stirring 1 or 2 times, for 20 minutes. Remove the pan from the oven and sprinkle the fennel evenly with the chopped marjoram. Continue to roast until the fennel and garlic are tender when pressed with a fork and browned at the edges, 25 to 30 minutes more.

Remove the pan from the oven and transfer the fennel to a warmed serving bowl. Garnish with marjoram sprigs and fennel fronds and serve immediately. Serves 4.